Rice Recipes | RecipeTin Eats

Garlic rice

Nagi — Mon, 07 Aug 2023 06:00:00 +0000

Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain. Have some tonight, freeze some for later!

Garlic rice

Garlic Rice is one of my most-used side dish recipes and I feel a little selfish for keeping it to myself all these years! It’s a rice side dish that’s quick to make and literally goes with anything. Any cuisine, any food type. From an Argentinian Chimichurri steak to Chinese Char Sui Pork, French Ratatouille to Moroccan lamb meatballs, a slow roasted Greek Lamb Leg to Vietnamese Lemongrass Chicken, I challenge you to think of a dish that this Garlic Rice wouldn’t go with!

Think of it like mashed potato. Or the rice version of everybody’s favourite garlic bread! Or – an easier version of fried rice. Make it today and heat it up tomorrow, keep a stash in your freezer. It’s just as much at home on your dinner plate as it is as part of a big buffet.

No sauce required

One specific thing about this Garlic Rice is that it’s flavoured enough to eat without smothering with sauce, like saucy stir fries and plain white rice. Here’s an example of what I mean – a dinner plate with Lime Chicken. I’d ordinarily serve it with something that stands on its own two feet, like Mac and Cheese, Potato Salad, or maybe some roast vegetables or hefty salad like my favourite Quinoa Salad.

But Garlic Rice is much faster to make!

Lime Chicken served with Garlic Rice and Sautéed Spinach with some cherry tomatoes.

Ingredients in garlic rice

So – hard sell done. 😂 Here’s all you need to make Garlic Rice!

Rice types – This recipe will work with long grain (my default), medium grain, short grain (sushi rice) or basmati.
Not suitable as written for brown rice, jasmine rice, wild rice, black rice or faux rice (cauliflower rice, quinoa etc). Jasmine rice can be made as Garlic Rice but you’ll need to follow the preparation steps per the recipe (rinse + less water).
Butter (unsalted) – The cooking fat of choice, for lovely buttery flavour. We use half to sauté the garlic that the rice is then cooked in, then the other half is stirred in at the end. Maximum butter flavour!
I used unsalted butter which is my default for cooking because then I can control the amount of salt from other ingredients. If you only have salted butter, skip the salt in the recipe.
Extra virgin olive oil makes a lovely alternative to butter. Use 4 tablespoons.
Garlic – Garlic minced with a knife will sauté better. A garlic press/crusher works ok here because we are using enough butter (garlic is wetter so doesn’t sauté quite as well unless you use plenty of fat). Jar garlic paste, however……don’t talk to me about that stuff! Sour, wet and barely resembles the flavour of real garlic!

Liquid chicken stock/broth OR water + stock powder – This rice really is tastiest made with liquid chicken stock/broth. It’s a standard pantry item for me which I stock up on when it’s on sale because I use it so much in my cooking.
However, as a cost effective alternative, stock powder plus water can be used. Use whatever amount the jar specifies. Usually it’s 1 teaspoon of powder plus 1 cup of water = 1 cup of liquid stock.
My favourite stock powders for this recipe:
1. Vegeta vegetable seasoning
2. Knorr Chinese chicken bouillon powder – cleaner, less “fake” chicken flavour than Western ones
3. Any other chicken or vegetable stock powder

How to cook garlic rice

It’s just like cooking plain rice – except we start with garlic butter, and finish with more butter. 😇 You know this is going to be good!

❗️No need to rinse the rice unless you are worried about cleanness which, if you purchase rice in packets from grocery stores, should not be a concern. Rinsing is not required for fluffy rice. What you need is the correct water to rice ratio: 1 1/2 cups of liquid for 1 cup of rice. Most recipes get it wrong! Read more about why you don’t need to rinse in How to Cook Rice.

If you insist on rinsing then reduce the stock by 1/4 cup – to account for the waterlogged rice. Else your rice will be overly soft and not as fluffy as it should be.

My default way to cook rice is on the stove but the recipe notes includes directions for rice cooker and oven.

Sauté the garlic in half the butter for 30 seconds or until it turns light golden and smells amazing.
Coat rice in that awesome garlic butter until it becomes a little translucent, like we do with risotto!
Steam 15 minutes – Add the stock and salt, turn up the heat and bring to a simmer. Once you see bubbles on the surface of the water, immediately put the lid on and turn the stove down to low (or medium low if you’re using a weak/small burner). Then cook for 15 minutes.
Rest 10 minutes – Take a quick peek to ensure the water has been absorbed. Then remove off the stove – lid still on – and rest for 10 minutes.

Butter and fluff – Fluff the rice, then toss the butter in and fluff through until melted.
Optional parsley – Also fluff the parsley through, if using. Little green specks looks pretty but doesn’t add anything for flavour, so it’s optional. Then it’s ready to serve!

Quick tips

Use a large saucepan or small pot (~24 cm / 10″) – we’re making 2 cups of rice which is 6 cups cooked. If your cooking vessel is too small, the depth of the rice will be too high which means it will take longer to cook and the rice will cook unevenly (the bottom layer is soggier).
A clear lid saucepan is super useful for rice cooking because you can see what’s going on! ie Ensure water is simmering, can check to ensure the water has been absorbed without lifting the lid.
DO NOT STIR, DO NOT LIFT LID while the rice is cooking! That is the surefire path to mushy, unevenly cooked rice.
DO NOT skip the resting time! This is super important – the rice is actually not fully cooked even once the water is absorbed (try some, you’ll see). Also, the rice is wet. During the resting time, the rice finishes cooking and the water on the surface of each grain gets absorbed. There is no shortcut for this!

The most versatile recipe I’ve ever shared?

This really may be the most universal recipe I’ve ever shared. I honestly can’t think of a single dish that it wouldn’t go with – except, of course, recipes where starch is already built in, like pasta, pizza etc.

Make this tonight and freeze some for later.

I hope you love it as much as I do. And use it Forever! – Nagi x

Watch how to make it

Garlic rice

Recipe video above. Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.

Have some tonight, freeze some for later! See notes for recipe scaling tips.

Course Rice, Side Dish

Cuisine Asian, Western

Keyword butter rice, garlic butter rice, garlic rice, rice side dish

Prep Time 5

Cook Time 20

Resting 10

Servings

Calories 308cal

Author Nagi

Ingredients

50 – 75g/ 4 – 5 tbsp unsalted butter , divided (Note 1)
5 garlic cloves , finely minced (Note 2)
2 cups white rice (uncooked) – long grain, medium grain, short grain (sushi rice) or basmati (Note 3)
3 cups chicken stock/broth , low sodium (stock powder option – see Note 4)
3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
1 tbsp parsley , finely chopped, plus extra for garnish (optional)

Cups – Metric

Instructions

No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.
Sauté garlic – Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.
Coat rice – Add the rice and stir for 30 seconds or until the grains turn translucent.
Simmer – Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)
Cook 15 minutes – Cook the rice for 15 minutes. No stirring, don't lift the lid.
Rest 10 minutes – Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.
Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!

Notes

RECIPE SCALING – Click on servings and slide to change the recipe scale. Scaling down: don’t go below 1 cup of uncooked rice, it’s hard to cook less. Use a smaller saucepan and 12 minutes cook time with lid on. Scaling up: Don’t exceed 4 cups of rice for a single batch (hard to cook evenly). Use a large pot, and expect to cook for longer (~ 20 min).

1. Butter – I provide a range because more is tastier (and I fully endorse it), but the lower end of the scale is the minimum for a tasty dish that some might consider to be more sensible for a Monday night dinner.

2. Garlic minced with a knife will sauté better but a garlic press/crusher works ok too – garlic is wetter so doesn’t sauté quite as well. Jar garlic paste, however, don’t talk to me about that sour stuff!

3. Rice types – This recipe will work with the listed rice grains. Not suitable for brown rice, jasmine rice (you can add garlic butter to the jasmine rice recipe), wild rice, black rice or faux rice (cauliflower rice, quinoa etc).

Alternative method – Cook brown rice etc per recipe. Sauté the garlic in butter, then tip the cooked rice in and toss in the garlic butter. Flavour infusion not quite as good but still extremely tasty!

4. Liquid stock will give a better flavour but a good substitute is to use stock powder plus water. My favourite is Vegeta, a vegetable stock powder. Chicken stock and other brands of vegetable is also suitable.

To use stock powder, make this recipe with 3 cups water (750 ml) + stock powder for this amount of water per the jar instructions (usually 1 teaspoon per 1 cup water) + 1/4 tsp salt (NOT 3/4 tsp per recipe, rice too salty).

5. Rinsing is not the secret to fluffy rice, the correct liquid to rice ratio is (1.5 cups liquid: 1 cup rice). However, you should rinse if you are concerned about rice cleanliness (if you buy in packs at grocery stores, you shouldn’t be) or if you just can’t break the habit. But if you do, you MUST reduce the stock by 1/4 cup, to account for the water logged in the rice. If you don’t, your rice will end up overly soft and slightly mushy.

6. The liquid should have small bubbles / actively rippling when the lid is on and the stove is on low/medium low. If the heat is too low and the water is doing nothing, then the rice is just sitting there, bloating in hot water instead of cooking!

7. Other cook methods:

Rice cooker – Follow the recipe up to stirring the rice in the garlic butter. Then scrape it all into the rice cooker, add the stock and salt and cook per the rice cooker instructions.
Oven – Follow the recipe up to bringing the stock to a boil in a pot. Then pour it all into a casserole pot with a lid. Bake for 35 minutes until liquid all absorbed. Rest 10 min with lid on, then fluff, stir through butter and parsley.

8. Keeps for 2 days in the fridge. Reheat in the microwave. Or, freezer for 3 months.

Nutrition per serving.

Nutrition

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Crispy rice

Nagi — Fri, 30 Jun 2023 05:59:00 +0000

Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.

Crispy rice cakes

These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!

Nobu copy-cat Spicy Tuna Crispy Rice

Impress the pants off family and friends at the next gathering!

Ingredients

All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.

Sushi rice – Find this type of rice labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, so the rice sticks together to make the rice balls for sushi.
For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.
Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier.
Sugar – Also for seasoning the rice.
Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.

How to make crispy rice cakes

You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away!

1. Cook and flavour rice

No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.

Cook rice – Place rice and water in a small pot (no lid) over medium high heat. Once it’s bubbling, put the lid on and turn down to medium low. Cook for 13 minutes or until water is absorbed – no peeking!
Rest for 10 minutes with the lid on.
Sushi rice seasoning – Mix the vinegar and sugar together until the sugar dissolves.
Fluff – Pour seasoning over the hot rice. Fluff with a rice paddle or rubber spatula. The rice will absorb the flavour as it cools in the pan.

2. Press and cut

For really crispy rice cakes, be sure to press the rice in firmly.

Press – Place a sheet of baking/parchment paper on a 20cm/8″ square pan. Scrape the hot rice into the pan and spread evenly. Cover with another piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice should be around 1.25cm / 1/2″ thick.
Weigh down (recommended) – For best results, place something flat on top then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that is the same size.
Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes!
Cool – Fully cool, then refrigerate overnight (minimum 6 hours). As it cools, the rice will stick together and become a solid slab you can lift up and cut.
Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!
Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then each into 3). Smaller and more would make great snacking options, albeit lots of turning in the pan!

3. Cooking:

Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
Keep cooking – Add remaining oil and cook remaining rice cakes.
Serve as snack (you won’t be able to stop!) or use as a base for canapés. See the separate recipe for the spicy tuna topping I also shared today which is a blatant Nobu restaurant copy-cat. See next section for more topping suggestions!

Serve plain like chips

Or toppings as finger food! Pictured: Nobu Spicy Tuna Crispy Rice

How to serve crispy rice cakes

Serve them plain for snacking or add toppings to make irresistible appetisers.

Serving plain

Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.

Topping suggestions

As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:

Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included.
Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing
Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping)
Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes!
Any crostini toppings
Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness
Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad

Cucumber Canapés with Smoked Salmon Mousse

Holiday Crostini – 8 DELICIOUS ways!

Tuna Poke Bowl

Chicken sandwiches – gatherings, picnics, lunches!

Ceviche

Egg sandwich

Guacamole

Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)

I’d love to hear your suggestions! What will you top these with? – Nagi x

Watch how to make it

Crispy rice

Recipe video above. Crispy rice is just rice that's packed in a pan, cut then pan fried until ultra golden and crispy. They make a great snack just as they are – you will DEVOUR a whole pile – or a base to make irresistible appetisers. Think – modern Asian canapés topped with spicy tuna (Nobu style!), tuna poke, egg or chicken salad sandwich filling, ceviche or salmon mousse!

Course Appetiser, canape

Cuisine Asian

Keyword crispy rice cakes

Prep Time 10

Cook Time 30

Cooling 6

Servings pieces 4 x 6.5cm/ 1.5 x 2.5″

Calories 68cal

Author Nagi

Ingredients

1 cup sushi rice (Note 1)
1 1/2 cups water
1/3 cup canola oil (vegetable, peanut or other neutral oil)
3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)

Sushi seasoning:

1 tbsp rice vinegar (Note 3)
1 tsp caster sugar (Note 3)

Cups – Metric

Instructions

SUMMARY RECIPE

Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

FULL RECIPE

Sushi seasoning – Mix together until sugar dissolves.
Cook rice (Note 4) – Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
Rest – Remove from heat then rest for 10 minutes with the lid still on.
Season – Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.

Press, cool, cut:

Press – Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
Weigh down (recommended, Note 5) – For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
Cool – Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).

Cooking:

Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
Keep cooking – Add remaining oil and cook remaining rice cakes.

Serving:

Serve as snack (you won't be able to stop!) or a base for canapés.
Topping suggestions – Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.

Notes

1. Sushi rice – Find it labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it’s the best type of rice to make rice cakes. Other rice types won’t stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking.
2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it!
3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice!
4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice).
5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.

Nutrition

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Kedgeree – English curried rice and fish

Nagi — Mon, 01 May 2023 06:00:00 +0000

Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that’s easy to make and seriously delicious.

Kedgeree – English smoked fish and rice

Is it totally uncouth to call Kedgeree an “English biryani”?? It’s just how I sometimes think of it and I mean it in the most flattering way. It’s a pretty well established fact that I consider biryani to be one of the great rice dishes on this planet.

In all seriousness though, Kedgeree is a wonderful example of true fusion food. It brings together rice and spices from the Subcontinent with classic English breakfast foods like boiled eggs and smoked fish. The result is a delicious and unique Anglo-Indian whirlwind of flavours and textures.

Traditionally kedgeree was a breakfast dish in Britain but these days it’s served at anytime throughout the day. Straightforward to make, if you’re new to using smoked fish in meals, it’s an excellent way to start!

Smoked haddock or cod is poached then flaked into large chunks then tossed through curried rice.

Ingredients in Kedgeree

I’m sure there are fancy versions of kedgeree out there but we’re making a traditional version today. The hero ingredient is the smoked fish. Smoked haddock is probably the most traditional choice though cod makes an excellent alternative.

Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product sold at grocery stores at the seafood counter, deli or packed in the fridge section. Oh, also fish mongers of course! It offers an especially economical way to use fish in a meal because smoked haddock/cod is firstly much cheaper than most fresh fish, only about $15/kg here in Australia compared to, say, raw snapper fillets which are around $50/kg. Being packed with flavour, a little also goes a long way.
What exactly is smoked haddock? Smoked haddock is fresh haddock (a northern European cod) that’s been brined (ie. infused with salt) then cold smoked to infuse it with a lovely smokey flavour. When haddock is naturally smoked, it is a pale yellow-brown colour. Commercial produced smoked haddock tends to lack colour so is often dyed an orange colour to make it look more like the “real thing”.
The fish is poached and then flaked into chunks. We use the flavoured poaching liquid to then cook the rice.
Boiled eggs (9 minute eggs using my boiled eggs recipe) – Traditional addition along with smoked fish. Eggs also stretch the fish by adding further protein.
Peas – For pops of freshness, colour and introduce some good vegetable matter into our rice dish.
Coriander/cilantro – For stirring through and garnish.

Rice and curried butter

The thing that makes Kedgeree special is the spiced butter!

Rice – Carries the bulk of the dish! Long grain or basmati rice is best for this dish, for nice long-shaped rice grains and the desired fluffy texture. Medium grain and short grain (sushi) rice will work too though the rice is a little sticker, as is the nature of the rice.
Recipe is not suitable for risotto rice, paella rice, brown rice, wild rice, quinoa or faux rice (cauliflower rice etc).
Spices: Curry powder and turmeric – You can really use any curry powder here though traditionally used is an English / Western curry powder (as opposed to authentic Indian or Asian curry powder mix). It’s not spicy (unless you opt for the HOT type!), it’s a mix of warm spices including cumin, coriander, clove and turmeric. I use Clives of India and Keens.
We add a little extra turmeric to brighten the dish’s colour, otherwise the rice can look a little brown.
Curry leaves and cardamom – Additional nods to the Indian heritage of this dish. Curry leaves for fragrance and because it looks attractive, while cardamom for its unique perfume and flavour. However both are optional!
Curry leaves – A magnificent ingredient used in Indian/Sri Lankan cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. Also easy to grow (I have a plant *says the plant-killer, smugly*) (PS. curry plants are indestructible)
Butter – For sauteing and rich flavour.
Onion and garlic – Usual base flavourings.
Chicken stock – Cooking the rice in the chicken stock flavoured with the fish imparts a deliciously savoury taste to the rice that’s a step up the flavour ladder from plain water.
Why not fish stock? Because mass produced store bought fish stock is not very nice! However if you have fresh fish stock and prefer a more seafood-y tasting biryani, go for it!

How to make Kedgeree

Kedgeree is made by poaching the fish, then cooking the rice in the poaching liquid. The rice is then tossed in a flavourful curried butter before tossing the fish back in and finishing with boiled eggs.

Cooking the smoked fish

Cold smoked fish (other than salmon or other sashimi grade fish) needs to be cooked before eating. For Kedgeree, the fish is gently poached in stock which is then used to cook the rice. Flavour retention to the max!

Poach fish 8 minutes – Bring the stock to a boil. Place the fish in then turn the heat down so the liquid is barely rippling. Poach for 8 minutes or until the flesh flakes.
Remove skin – Remove the fish from the poaching liquid and transfer to a plate. Remove and discard the skin – I find a butter knife helpful.
Flake the flesh into large chunks. Keep them large as they will break a little more when tossed through the rice.
Reserve 1/2 cup liquid – Measure out 1/2 cup (125 ml) of the poaching liquid. Set aside – we will drizzle this over the finished dish to moisten the rice.

Cook rice

Fish done. Now we cook the rice in the flavoured poaching liquid and make a cured butter to toss the rice in. You know this is going to be good!

Add the rice into the poaching liquid then bring it to a simmer on high heat without the lid.
Cook 13 minutes – Place the lid on then turn the heat down to low. Cook for 13 minutes or until all the liquid has been absorbed. No peeking, no stirring!
Rest and fluff – Remove from the stove with the lid still on and rest for 10 minutes (lid still on!). Then fluff the rice, ready to toss into the curried butter!
Curried butter – While the rice is resting, start the curried butter. Melt the butter in a large skillet or pot (large enough to fit all the rice). Add the cardamom pods and curry leaves and stir for 30 seconds. Sauté the garlic and onion then stir in the spices. Be prepared for amazing smells!

Add the rice and toss to coat in the curried butter. Add the reserved stock and toss through – this moistens the rice.
Peas and coriander – Add the thawed peas and most of the coriander (reserve a bit for garnish) and toss through. The heat from the rice is all that’s needed to cook warm through the thawed peas.
Fish – Add the flakes of fish and toss through gently, taking care to ensure there are some nice large chunks.
Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!

To serve, just spoon into bowls and eat as is. There’s no need for sauce – the rice is nice and moist, and there’s certainly no need for extra flavour!

It will keep for a few days in the fridge but it’s best freshly made as rice tends to dry out in the fridge overnight. Reheating is best done in the microwave with a sprinkle of water to make the rice nice and steamy again.

If you try this, tell me if you agree with my description of it as an English biryani!!! – Nagi x

Watch how to make it

Kedgeree – British curried rice and fish

Recipe video above. Traditional English smoked fish and rice dish – think of it as an English biryani! Smoked haddock or cod tossed through a butter spiced rice studded with eggs, this is true fusion food at its best.

Course Main

Cuisine British, English

Keyword fish and rice, kedgeree

Prep Time 15

Cook Time 30

Servings

Author Nagi

Ingredients

4 cups/ 1 litre chicken stock/broth , low-sodium
500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1)
2 1/4 cups long grain rice , uncooked
75g / 5 tbsp unsalted butter
15 curry leaves (Note 2)
6 green cardamom pods , lightly crushed (Note 3)
1 brown onion , diced
2 garlic cloves , finely minced
2 tsp curry powder (anything! Use spicy if you want, I use mild)
1/2 tsp turmeric powder
1 cup frozen peas , thawed
1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley)
3 hard boiled eggs , halved or quartered (9 minute cook)

Cups – Metric

Instructions

Poach fish – Bring chicken stock to a boil in a large saucepan or small pot. Place fish in (it should all be just about submerged, Note 4) and adjust heat so the stock is barely rippling. Poach it gently for 8 minutes or until the fish flakes apart. Remove fish onto a large plate.
Flake fish – When cool enough to handle, discard skin (gently scrape with a butter knife) and flake fish into large pieces, checking for any bones.
Reserve stock – Measure out 1/2 cup of the poaching liquid and set aside for later (drizzle on at end to juice up the rice).
Cook rice 13 min – Add rice into the poaching liquid in the saucepan. Bring to a simmer over high heat. Cover with lid then reduce heat to low. Cook for 13 minutes.
Rest rice 10 min – Remove the saucepan from the stove with the lid on and rest for 10 minutes. Fluff rice using a rubber spatula.
Curried butter – While the rice is resting, melt the butter in a very large (30cm/12") non stick skillet or pot, over medium-high heat. Add the cardamom pods and curry leaves and stir for 30 seconds. Add the onions, garlic and sauté for 5 minutes until browning at the edges, stirring regularly.
Toss rice – Lower heat to medium. Stir in the curry powder and turmeric, and then the rice. Toss the rice in the spiced butter until well coated and uniformly yellow. Pour over the reserved 1/2 cup of fish poaching stock, and toss to mix through (it moistens the rice).
Peas & fish – Stir through the peas and most of the coriander (hold some back for garnish). Then gently fold through the fish, taking care to keep some pieces in large chunks.
Serve – Spoon out rice onto one large platter or individual plates to serve. Top with boiled egg halves, and garnish with the remaining coriander. EAT!

Notes

1. Smoked haddock (or cod) – one of the most economical options at the deli of grocery stores (Coles, Woolies) and fish mongers, stained an orange/yellow colour. Technically raw so we need to cook it. By poaching in the liquid we use to cook the rice, we are not wasting a drop of flavour!

2. Curry leaves – Magnificent ingredient frequently used in Indian cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I have a plant *says the plant-killer, smugly*) (PS curry plants are indestructible)

3. Cardamom pods – Sold at every stores, to lightly crush just use side of knife and press down to break shell slightly to release flavour.

4. Poaching fish – It’s ok if a bit of the surface of the fish is above the liquid as it will steam-cook.

5. Leftovers will keep for 3 days in the fridge. It will freeze without the eggs for 3 months.

Life of Dozer

When I took the photo for a big Mother’s Day KitchenAid giveaway currently happening on Instagram….

…..there’s just no way this wasn’t going to happen!! 😂

The post Kedgeree – English curried rice and fish appeared first on RecipeTin Eats.

Jewelled rice pilaf – for Easter!

Nagi — Mon, 03 Apr 2023 06:00:00 +0000

Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!

Jewelled rice pilaf

There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.

While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.

And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!

Ingredients in Jewelled Rice Pilaf

Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings.

Add-ins and flavourings

Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!
Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.
Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.
Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.
Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.
Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.
Bay leaves – Aromatic added to cook the rice.
Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.
Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.
Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

Saffron infused water makes the rice yellow

Fluffy rice tumbling out!

The rice part

No less important but let’s face it, not as exciting as all the add-ins. 😊

Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.
Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).
Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).
Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.
Onion and garlic – Flavour base aromatics.
Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.

How to make Jewelled Rice Pilaf

Saffron water

Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.
Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.

Make pilaf

It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!

Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.
Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.
Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.
Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!

Rest

Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.
Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!

Sparkling jewels!

The best part – sparkle it up!

Saffron water – Pour over half the saffron water.
Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.
Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.
Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!

Fish koftas coming Wednesday!

As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!

I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x

Watch how to make it

Jewelled rice pilaf

Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!

Course Side Dish

Cuisine Middle Eastern, Persian

Keyword jewelled rice, Rice Pilaf, Saffron Rice

Prep Time 15

Cook Time 30

Resting 10

Servings

Calories 369cal

Author Nagi

Ingredients

Saffron water:

1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
2 tbsp boiling water

Rice pilaf:

2 tbsp (30g) ghee or butter (Note 2)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 onion , finely diced
2 garlic cloves , minced
1 cinnamon stick
1/8 tsp all spice
1/8 tsp cardamom powder
1 1/2 cups basmati rice (Note 3)
2 1/4 cups vegetable stock , low sodium (or chicken)
3/4 tsp cooking/kosher salt
2 bay leaves (preferably fresh, else dried)
1/2 tsp lemon zest

Fruit & nuts (your choice, Note 4):

1/4 cup dried cranberries
1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
1/4 cup golden raisins
1/4 cup pistachios , toasted (Note 5)
1/4 cup slivered almonds , toasted (Note 5)

Finishing:

2 tbsp (30g) ghee or butter, melted
1/2 pomegranate , seeds only (Note 6)
2 tbsp coriander/cilantro leaves roughly chopped
2 tbsp roughly chopped toasted pistachios (Note 5)

Cups – Metric

Instructions

Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.

Notes

1. Saffron – spice used in Persian and Middle Eastern cooking. Fine red threads, stains things a vibrant bright yellow with a distinct albeit subtle earthy flavour. One of the most precious spices in the whole world so it’s not cheap. 1/2 tsp (125mg) is enough though rice colour not quite as vibrant. I use 1 tsp when I’m out to impress (250 mg) – pictured in post – a whole standard pack in Aust supermarkets (Master Foods).

GRINDING gets more flavour and colour from the strands. But you can skip this.

ECONOMICAL ALTERNATIVES: I sometimes use turmeric which also makes the rice yellow though slightly less vibrant, and a slightly different rice flavour, but is the best alternative I find. Imitation ground saffron will provide the same vibrant yellow colour as pictured but doesn’t have the flavour.

2. Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

3. Rice – basmati is the traditional rice for pilafs though long grain or jasmine rice would also work here. Recipe will also work with medium grain rice though the rice will be a touch stickier (because that’s what the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

4. Fruit and nuts – use any you want though I recommend chopping large ones. Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

5. Toasting nuts – heat up a small skillet over medium high heat (no oil). Add the nuts and toss for a few minutes until they are light golden and you can smell them. Don’t walk away – they burn easily! Remove from skillet immediately, cool then use.

6. Pomegranate – Click here for how I remove the seeds from pomegranates (quickly and easily!).

Nutrition

Life of Dozer

Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).

The post Jewelled rice pilaf – for Easter! appeared first on RecipeTin Eats.